Afghani Bitterguard

1. Take 4 bitterguard, wash, no need to scrape skin, cut into 1 inch cubes, put in a kadai, pour some milk until they are covered, add 4-5tbsp greek yogurt, salt and boil until soft. It creates the paneer channa all over them. Water should almost evaporate.

2. Now, remove the channa around the bitterguard and cut the bitterguard into rounds.

3. Now in a kadai, add oil, mustard, cumin, pumpkin seeds, hing, 2 medium onions chopped, curry leaves, then add the bitterguards without channa and let them cook until they get browinsh edges.

4. Make paste with around 10 cashew nits, grind them first, then add 4 garlic cloves, small ginger piece, 4 green chillies, coriander leaves, about 30g paneer (2 small squares), add 2 tbsp yogurt, salt and make smooth paste.

5. Add this paste on the bitterguards, mix well and cook for few mins.

6.Now add the channa, and also 2 more squares of paneer (around 30g) crumbled, mix well.

7. Add 1tsp chat masala, check salt, cook for a min with lid closed.

8.Serve hot with Roti.

9. You can add cream also,  but I skipped and still tastes very creamy and yummy.

Tomato Coconut Chutney

1. Heat oil in a pan, add cumin jeeds, 1 tbsp chana dal, 1 tbsp urad dal, 4 red chillies, 6 large garlic, 1 inch ginger, 6 shallots, 1 fist pudina, 1 fist coriander stems, 2 large tomatoes and cook until soft.

2. Roughly grind half a whole coconut smaller side, add the tomato mixture,  salt, one small tamarind cube and grind smooth.

3. Temper with oil, musrard, cumin, curd chillies, hing, curry leaves. It was very yummy. It goes well with idli, dosa, pulagam, raging mudda etc. We had with jowar idli

Chicken Keema Paneer Tikki

1. wash 500g chicken mince and strain all water and tap off with kitchen towel.

2. Add 6 paneer squares (approx 150g to 180g) crushed.

3. Add 1 large onion finely chopped

4. Add half green capsicum finely chopped.

5. Add crushed peanuts powder about 3 tbsp, 3 tsp sesame seeds, and any other nuts and seeds like pumpkin seeds etc if u wish.

6. Add 1 tbsp ginger garlic paste, and also 1 small ginger piece, 6 garlic cloves, 5 green chillies all crushed.

7. Add curry leaves, coriander leaves chopped, add lemon juice, chat masala, garam masala, Kasuri methi crushed, turmeric powder, red chilli powder, chilli flakes etc. 

8. Add 4-5 tbsp besan as needed for binding. We can also add corn flour or oats powder for different variation.

9. Make tikkis, beat one whole egg and roll tikkis in egg and coat with bread crumbs and shallow fry.

10. This recipe made 15 bigger and I also made 13 smaller tikkis and put them in freezer for later use without rolling in egg.

Chocolate Banana Walnut Cake

1. Mash 3 small very ripe bananas with fork.

2. Add 2 eggs,1tsp vanilla essence, 1/4 cup oil or butter, 1.5 to 2 tbsp fine sugar, small pinch cinnamon powder like 1/2tsp. Whisk well.

3. Serve 85g maida, 1tsp baking powder, 1/2 tsp baking soda, slightly less than 1/4th cup coco powder like 1/8 plus half of 1/8 cup. Mix with cut and fold method.

4. Add 1/4 cup choco chips and 1/4 cup chopped walnuts. You can add more if needed.

5. Greased baking loaf tray with oil.

6. Bake  in pressure heated oven at 180 in Moist fan baking mode for 40 min.

7. Check n put on tray to cool. Cut and enjoy.

Munagaku Podi

1 whole bunch munagaku

1/4th cup peanuts

1/4th cup grated dry coconut

dry roast above things separately

Add 1tsp oil and roast below items.

1 tbsp Chana dal

1tbsp urad dal with skin

1tbsp pumpkin seeds

1tbsp coriander seeds,

1/2 tbsp cumin seeds

Take them out and now roast below things until dry

8 red chili dry

small amla size Tamarind

1 fistful curry leaves

Now grind them all and add 6 large garlic cloves, salt and grind at the end.

Scallops in tomato gravy

1. Marinate 12 scallops with salt, turmeric, chilli powder, little pepper powder.

2. Add butter in a pan, 3 strands of fresh thyme, and place the scallops in single layer without any marination liquid and let them cook on both sides.

3. In another pan, add 1tsp butter, 1tsp oil, 1/4th tsp fennel seeds, 1/4tsp cumin seeds,  3 strands of fresh thyme, 1 inch grated mango ginger, 4 large cloves finely chopped, 1 or 2 green chilli finely chopped, mix well, add 1 small onion finely chopped, mix well, add 2 large ripe vine tomatoes finely chopped in chopper, add the scallops marinated water, mix well, put lid and cook until mushy, smash with spatula, add Kashmiri chilli powder 1tsp,  now add half red pepper finely chopped, mix well, add 2-3 tbsp hit water, mix well, add 2 tbsp cheese granules, 1 orange cheese full slice by making into pieces, mix well, add 1tsp Italian herbs mix. 

Place scallops and cook for 2 min.

Serve hot with rice or toasted bread.

Flax Seeds Podi

Flax Seeds 3/4th cup roast in 1tsp oil. Taje out.

Sesame Seeds 1/4 cup roast again without oil.

Add 1tsp oil and roast below.

Chana dal 2 tbsp

Urad dal with skin 2 tbsp

coriander seeds 2 tbsp

cumin seeds 1 tbsp

dry red chillies 8

curry leaves washed and dried ones fistful

1 small amla size Tamarind add in pan at the end

Grind all the above into grainy powder by adding salt and 8 garlic pods at the end